Banana Cake

This is the Best Banana Cake recipe—super moist, full of banana flavor, and covered with a gooey caramel topping. It’s perfectly sweet and one of my go-to cake recipes to serve at any time of the year.

If you’re looking for more of the best banana recipes, you can also try our Homemade Banana Bread, Banana Cream Cookie Cups, Banana Cream Pie, or this Zucchini Banana Bread.

The Best Banana Cake

If you are on the hunt for the best cake recipe using bananas, look no further. This recipe for banana cake is chock full of bananas, making it moist and dense while still remaining super soft. 

To top it off, we cover the cake in a layer of gooey homemade caramel sauce that perfectly compliments the buttery banana cake flavors. If you are a banana cake purist, feel free to substitute cream cheese frosting.

You could also bake these in muffin tins to make cupcakes or loaf pans to make a cakey version of banana bread. Just be sure to adjust the baking time as necessary.

Key Ingredients

• Butter – make sure your butter is soft either by pulling it out to room temperature ahead of time or gently warming in a microwave for about 10 seconds a time.
• Eggs – your eggs should also be at room temperature so either pull out about 30 minutes in advance or run under warm water.
• Flour – you will need all-purpose flour for this cake recipe.
• Baking Soda – baking soda helps the cake rise in the oven and keeps it light and fluffy.
• Ripe Bananas – you will need about 3-4 super ripe mashed bananas. Even if the peels are black in some spots, you can use the bananas for baking. They get sweeter the riper they are.

Caramel Topping

• Butter – you can use either salted or unsalted butter for this recipe, depending on what you prefer.
• Sugar – the caramel topping calls for granulated sugar. 
• Evaporated Milk – make sure you use evaporated milk instead of condensed milk.
• Egg Yolk – the egg yolk helps bind the caramel.

How to Make This Easy Banana Cake

1. Mix together the wet ingredients. In the bowl of a stand mixer (or a large bowl with an electric mixer), cream together the butter and sugar until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed, then add the mashed bananas and mix again until combined.
2. Add in the flour mixture. In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk, then add the dry ingredients to the mashed bananas mixture. Combine on low speed just until evenly mixed.
3. Bake the banana cake. Pour the cake batter into a 9” x 13” baking dish sprayed with nonstick cooking spray. Bake in a preheated 350 degree oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
4. Let the cake cool completely. Once baked, remove from the oven and let cool completely while you make the caramel sauce.
5. Cook the caramel topping. In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon. 
6. Cover the cake with the caramel. Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled banana cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
7. Cool then serve. Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!

Recipe Variations and Substitutions

• Add a layer of chocolate swirl to your banana cake! Melt semi-sweet chocolate, swirl it into the banana cake batter, and bake.
• Fold chopped, toasted walnuts or pecans into your banana cake batter for a nutty flavor and added texture.
• Try using brown butter rather than plain butter for a deep flavor that is hard to beat.
• Add an extra pinch of sea salt to the caramel sauce topping to make it a salted caramel banana cake.
• Recreate the classic banana split in cake form. Layer your banana cake with sliced strawberries, crushed pineapple, and chocolate chips. After baking, drizzle with caramel sauce and garnish with whipped cream, nuts, and a maraschino cherry.

Frequently Asked Questions

Storing and Freezing Instructions

• Refrigerator: store leftover cake in an airtight container or covered with plastic wrap for up to 3 days in the refrigerator.  Before eating, I recommend letting the cake come to room temperature for at least 30 minutes.
• Freezer: you can freeze banana cake with the caramel topping for up to 2 months. Wrap tightly with plastic wrap before storing.  To thaw, pull it out to room temperature for about 1 hour while you make the caramel topping.

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• Key Lime Pound Cake
• Old-Fashioned Pineapple Cake
• White Sheet Cake
• Lime Bundt Cake
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This moist banana bread cake is covered in a gooey caramel topping. It’s the best Banana Cake recipe that is full of banana flavor and so easy to make.